This seafood pie goes perfectly with sweet potato and fragrant Asian spices.
Preheat oven to 200 degrees/ fan 180/gas 6.
Drizzle sweet potatoes with oil, salt and black pepper, pour into roasting tin and cook in oven for approx 25 minutes or until tender.
Meanwhile, heat coconut milk, once hot add lemongrass, ginger, garlic and curry paste, cook for a minute over high heat-whilst cutting fish.
Take coconut milk off heat and add fish, peas, coriander and soy sauce. Pour into a ceramic pie dish.
Top with layered sweet potato slices, cover with foil and cook for 15 minutes. Alternatively allow to cool, refrigerate until required, then cook in a pre-heated oven for 25 minutes.
Serve with steamed broccoli, baby corn and courgettes.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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